Chicken Gumbo Pot Pie

Jan 30, 2008

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Puff pastry adds an elegant touch to this comforting chicken gumbo. For a simpler dish, prepare recipe through step 3 and serve with rice or cornbread. Spoon half into freezer-safe containers; freeze and thaw per instructions for our Three-Bean Vegetable Chili.

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Ingredients

Yields:
12

Cal/Serv:
430

2
slice bacon

2 lb.
skinless, boneless chicken thighs

1 tsp.
salt

3 tbsp.
olive oil

1/4 c.
all-purpose flour

1 c.
chicken broth

4
medium stalks celery

1
jumbo onion

1
medium red pepper

1 tbsp.
Cajun seasoning

1
bag frozen sliced okra

1
can stewed tomatoes

1
package frozen puff pastry sheets

Directions

Prep Time:
1:00

Cook Time:
0:35

Total Time:
1:35

In 12-inch nonstick skillet, cook bacon on medium 6 to 8 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. Sprinkle chicken all over with 1/2 teaspoon salt. In bacon fat in skillet, cook chicken, in 2 batches, 5 to 6 minutes per batch or until beginning to brown. With tongs, transfer chicken to medium bowl.

Divide gumbo between 2 ungreased 9 1/2-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.

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